2 lbs. squash (summer, acorn or butternut)
1 med. onion
1/2 tsp. sugar
3 tbsp. butter
3 tbsp. flour
2 eggs, slightly beaten
1 c. milk
1/4 lb. grated sharp cheese
Salt to taste

Simmer squash, onion and sugar. Drain well, mash with potato masher. Add remaining ingredients and mix well. Bake in buttered casserole for 30 minutes at 350 degrees. Top with buttered bread crumbs. Bake at 350 degrees for 10 minutes more.